This lively spring soup is everything that’s good about spring! Bright and fresh green, it contains green peas, spinach, chives and mint.
March 1st is spring, isn’t it? Alex and I are really excited for spring, so we’re starting with some spring food to start the season. And this vibrant spring soup, with its bright color and fresh flavor, is the perfect way to do it. The recipe is from the new cookbook Simply Vibrant by Anya and Masha from the Golubka Kitchen blog. Read on for the Spring Green Soup recipe and more in the book!
spring vegetable soup
This springtime soup is absolutely gorgeous, with a light green color and a calming vibe. It’s full of spring veggies that give it a nice fresh flavor. Here’s what you need:
The soup has a cozy, hearty, almost meaty flavor of cumin, coriander, and garlic, enhanced by the fresh herbs. We also added a squeeze of lemon to our bowls to boost the brightness and made sure to include a nice sprinkling of mint. Everyone in the family enjoyed it and even our toddler couldn’t stop eating it.
About the book: Simply Alive
Anya and Masha are mother and daughter who live 1000 miles apart and exchange recipes to keep in touch. Anya is a writer and Masha is a photographer (it’s fun, isn’t it?). There are 129 recipes in Simply Vibrant, all of which are vegetarian, 124 vegan, and 109 gluten-free or adaptably gluten-free. The book is full of vivid, plant-based photographs in bright colors, and the recipes are creative and beautiful.
Anya’s goal was to create healthy, everyday recipes that require accessible, whole-food ingredients—primarily vegetables, fruits, herbs, spices, grains, and legumes. His hope was that in the index you would find any beautiful product you bought at the market or in a store and get some ideas on how to prepare it.
Congratulations to Anya and Masha for a wonderful book! The vibrant colors of the recipes and photos demonstrate your commitment to making wellness a truly exciting and magical way of life.
More spring vegetable recipes
Aside from this spring soup, here are some of our favorite spring vegetable recipes:
This spring soup recipe is…
Vegetarian, vegan, plant-based, gluten-free and dairy-free.
The description
This vibrant green spring soup is everything that’s good about spring! Bright and fresh green, it contains green peas, spinach, chives and mint.
- 1 tbsp olive oil
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 large yellow onion, chopped
- Kosher salt
- 3 Garlic cloves, chopped
- 2 Celery ribs, thinly sliced
- ten small new potatoes, cut into small cubes
- Freshly ground black pepper
- Juice 1/2 lemon
- 4 cups vegetable soup
- 1 pounds fresh or frozen English peas
- 4 cups baby spinach
- 2 at 3 Spring onions or chives, thinly sliced for garnish
- A handful of chopped mint leaves (optional)
- Heat the oil in a medium-sized saucepan over medium-high heat. Add cumin, coriander, onion and a few pinches of salt; Fry for 5 minutes.
- Add the garlic, celery, potatoes, a pinch of salt and black pepper to taste and cook, stirring, for a further 5 minutes, until fragrant. Add the lemon juice and let it sit for 1 minute, then pour in the vegetable stock or water.
- Bring liquid to a boil, reduce heat, and cook, covered, until potatoes are tender, 10 to 15 minutes. Add the peas and veggies to the soup and stir until the veggies wilt.
- Place 1 ½ cups soup in a blender and puree until creamy. Return the mixed soup to the pot and stir to combine. Taste and adjust the seasonings as needed. Serve the soup garnished with chives, fresh mint and a squeeze of lemon.
- Category: main course
- Method: Cook
- Kitchen: American
Keywords: Green soup, spring soup, green soup recipe, spring recipe
